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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Peanut Butter Breakfast Bread Pudding

Makes: 4 servings
Bake About350°F 25 mins
Peanut Butter Breakfast Bread Pudding
  •  Crisco® Original No-Stick Cooking Spray
  • 2  large eggs
  • 1/2  cup  milk
  • 1/2  cup  sugar
  • 1  teaspoon  vanilla extract
  • 1  teaspoon  ground cinnamon
  • 1/2  cup  Jif® Extra Crunchy Peanut Butter
  • 6  slices  bread
  • 1/2  cup  raisins
  •  Yogurt with fruit

1. HEAT oven to 350 degrees F. Spray an 8 x 8-inch baking pan with no-stick cooking spray.

2. BREAK eggs into a large bowl; whisk until well combined. Add milk, sugar, vanilla and cinnamon; whisk until well combined. Add peanut butter; whisk until well mixed.

3. CUT or tear bread into 1-inch squares and add to bowl. Add raisins and gently stir to mix well. Pour bread mixture into prepared baking pan.

4. BAKE until the mixture is set and the top is golden brown (about 25 minutes). Remove from oven and place on a baking rack to cool.

5. SERVE warm, spooned into bowls and topped with fruit yogurt.

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